Name: Braised pork with prunes
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 2 h
Yield: 4
Cuisine: French
Ingredients: 1 tbsp olive oil; 600g pork shoulder, roughly cut into 5cm chunks; small knob butter; 1 onion sliced; 1 tbsp plain flour; 2 large glasses fruity rosé or white wine; 300ml chicken stock; 140g dried prunes (about 12); handful fresh parsley chopped, to serve

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Braised pork with prunes

Braised pork with prunes

Jane Hornby

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Serves 4

Easy

Prep: 10 mins

Cook: 1 hr and 50 mins

Ready in 2 hours

A star rating of 4.7 out of 5.48 ratingsRate

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Delicious and comforting pork and prune dish that takes only ten minutes to prepare

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
600g pork

shoulder, roughly cut into 5cm chunks
small knob butter
1 onion

sliced
1 tbsp plain flour
2 large glasses fruity rosé or white wine
300ml chicken stock
140g dried prunes

(about 12)
handful fresh parsley

chopped, to serve

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Nutrition: per serving

kcal497
fat28g
saturates10g
carbs22g
sugars0g
fibre1g
protein29g
salt0.54g

low

Method

step 1

Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 mins. You need plenty of space in the pan, so cook in 2 batches if the meat starts to steam. Remove from the pan to a plate. Tip out any burnt bits, then add the butter and cook the onion for 3-5 mins until softened.
step 2

Stir in the flour, then return the pork and juices to the pan. Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 mins, stirring occasionally. Tip in the prunes, top up with stock or water if the meat isn’t covered, and cook 45 mins more, uncovered, until really tender. Serve sprinkled with parsley.

Recipe from Good Food magazine, October 2005

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A star rating of 4.7 out of 5.48 ratings

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